Hawaiian Sunset Cake
Recipe: #29812
June 24, 2018
"This is another recipe I found to post for "Susie's World Tour, Hawaiian region. This is from "Taste of Home" website and is from Kara De la vega, Suisun City, California."
Ingredients
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- FOR FILLING
Nutritional
- Serving Size: 1 (312.3 g)
- Calories 642.7
- Total Fat - 26.3 g
- Saturated Fat - 13.4 g
- Cholesterol - 88.5 mg
- Sodium - 448.9 mg
- Total Carbohydrate - 89.6 g
- Dietary Fiber - 1.3 g
- Sugars - 71.4 g
- Protein - 10.1 g
- Calcium - 264.4 mg
- Iron - 1.3 mg
- Vitamin C - 25.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Step 2
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Step 3
In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice.
Step 4
Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.
Tips
No special items needed.